Changes in blood biomarkers and the microbiome in individuals consuming a high and low fiber diet
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Dietary fiber is a group of polysaccharides consisting of long chains of various carbohydrate monomers than cannot be digested by the human body (1). High fiber diets are associated with decreases in body mass index, cholesterol, blood sugar, and blood pressure (BP) (2). With an increasing percentage of the population suffering from obesity, diabetes, and heart disease, diets high in fiber containing foods such as fruits and vegetables may be one way to alleviate these conditions (3). Fiber from one food in particular, peas (pulses), has been shown to improve heath from multiple mechanisms. Pulses are a subgroup of legumes and crop plant members of the Leguminosae family that are grown for human and animal consumption and includes green peas, chickpeas, beans, and lentils. When consuming high amounts of pea fiber ([greater than or equal to] 16 g/day) individuals have reported decreased appetite which could lead to decreased energy intake resulting in weight loss (4). Mechanisms for the effect could include gut bacteria in the large intestine metabolizing the fiber and releasing short chain fatty acids (SCFA), the three main SCFA being acetate, butyrate, and propionate. These SCFA can be absorbed by enterocytes to be transported by the blood (5,6,7). These SCFA are then taken up by the brain, signaling that there is sufficient fuel. This releases satiety signals to the body which can decrease appetite resulting in a reduced desire for high energy-density foods.
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M.S.